Raspberry Cinnamon Rolls with Lemon Glaze are an irresistible treat that will elevate any breakfast or brunch gathering. The combination of soft, fluffy dough, tart raspberries, and a zesty lemon glaze creates a delightful experience for your taste buds. These rolls are not only visually stunning but also packed with flavor, making them a fantastic addition to your dessert table or weekend brunch menu.

Why You’ll Love This Raspberry Cinnamon Rolls with

These Raspberry Cinnamon Rolls with lemon glaze are a perfect balance of sweet and tart, making them a crowd-pleaser. Here are a few reasons you’ll adore this recipe:

They’re a lovely twist on traditional cinnamon rolls.
Perfect for brunch, these raspberry cinnamon pastries will impress your guests.
Easy to make, even for beginners, thanks to the straightforward instructions.
They can be prepared in advance for a quick morning treat.
This recipe includes fresh raspberries, which add a burst of flavor.
Vegetarian-friendly, making them suitable for various diets.
They pair wonderfully with coffee or tea.
This sweet raspberry cinnamon rolls recipe is easy to customize with your favorite icing.

Ingredients for Raspberry Cinnamon Rolls with

Gather these items:

4 cups All-Purpose Flour
1/2 cup Granulated Sugar (can substitute with brown sugar)
2 teaspoons Active Dry Yeast (ensure freshness)
1 cup Milk (whole or almond milk)
1/2 cup Butter (softened; margarine for dairy-free)
1 large Egg (can substitute with aquafaba)
2 tablespoons Cinnamon (adjust for taste)
1 cup Raspberries (fresh preferred)
1 tablespoon Lemon Zest (more for stronger flavor)
2 cups Powdered Sugar (adjust for thickness)
2 tablespoons Lemon Juice (freshly squeezed)

How to Make Raspberry Cinnamon Rolls with Step-by-Step

Step 1: In a large mixing bowl, combine flour, sugar, salt, and yeast. Warm milk, butter, and eggs until lukewarm, then stir into dry ingredients, mixing until well combined.
Step 2: On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour.
Step 3: Once risen, punch down the dough and roll it out into a rectangle, about 1/2 inch thick.
Step 4: Spread softened butter over the rolled-out dough, then sprinkle evenly with sugar, cinnamon, and fresh raspberries.
Step 5: Starting from one long edge, tightly roll the dough into a log. Slice into 12 equal pieces and place them in a greased baking dish.
Step 6: Cover the dish with a kitchen towel and let the slices rise for an additional 30 minutes.
Step 7: Preheat your oven to 350°F (175°C). Bake the rolls for about 25 minutes, or until golden brown.
Step 8: While the rolls are baking, mix together powdered sugar, lemon juice, and lemon zest in a bowl.
Step 9: Remove the rolls from the oven and pour the lemon glaze over the top while still warm.

Raspberry Cinnamon Rolls with Lemon Glaze That Delight - Raspberry Cinnamon Rolls with - main visual representation

Pro Tips for the Best Raspberry Cinnamon Rolls with

Keep these in mind:

For the best raspberry cinnamon roll dough, ensure your yeast is fresh and active.
Let the rolls rise in a warm environment to ensure they are fluffy.
If you want a richer flavor, consider adding more lemon zest to the glaze.
For a creamier texture, try adding a cream cheese frosting instead of the lemon glaze.

Best Ways to Serve Raspberry Cinnamon Rolls with

These rolls can be served in various delightful ways:

Enjoy them warm with a cup of coffee or tea for breakfast or brunch.
Pair with a dollop of whipped cream for an indulgent dessert.
Serve them at a gathering with other sweet raspberry cinnamon pastries.

How to Store and Reheat Raspberry Cinnamon Rolls with

To store your homemade raspberry cinnamon rolls, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. To reheat, simply pop them in the oven at 350°F for about 10 minutes or until warm.

Frequently Asked Questions About Raspberry Cinnamon Rolls with

What’s the secret to perfect Raspberry Cinnamon Rolls with?

The secret lies in the freshness of the ingredients, especially the yeast, and allowing the dough to rise properly. This ensures light, fluffy rolls that are filled with juicy raspberries.

Can I make Raspberry Cinnamon Rolls with ahead of time?

Absolutely! You can prepare the rolls the night before, cover them, and leave them in the refrigerator. In the morning, take them out to rise before baking.

How do I avoid common mistakes with Raspberry Cinnamon Rolls with?

To avoid common mistakes, make sure not to over-knead the dough, which can make it tough. Also, ensure the oven is preheated to the right temperature before baking.

Variations of Raspberry Cinnamon Rolls with You Can Try

If you’re feeling adventurous, consider these variations:

For a vegan option, use almond milk and aquafaba instead of eggs.
Try adding a cream cheese filling for a richer taste.
Make gluten-free raspberry cinnamon rolls using a gluten-free flour blend.
Experiment with other fruits like blueberries or strawberries for different flavors.

Raspberry Cinnamon Rolls with Lemon Glaze That Delight - Raspberry Cinnamon Rolls with - additional detail

For more delicious recipes, check out our breakfast category or try making easy cinnamon rolls for a classic treat. You can also explore berry crumble for a delightful dessert option.

Raspberry Cinnamon Rolls with Lemon Glaze That Delight

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Author: Margaret
Total Time: 85 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

Raspberry Cinnamon Rolls with Lemon Glaze That Wow Every Time

Ingredients

Scale

4 cups All-Purpose Flour
1/2 cup Granulated Sugar (can substitute with brown sugar)
2 teaspoons Active Dry Yeast (ensure freshness)
1 cup Milk (whole or almond milk)
1/2 cup Butter (softened; margarine for dairy-free)
1 large Egg (can substitute with aquafaba)
2 tablespoons Cinnamon (adjust for taste)
1 cup Raspberries (fresh preferred)
1 tablespoon Lemon Zest (more for stronger flavor)
2 cups Powdered Sugar (adjust for thickness)
2 tablespoons Lemon Juice (freshly squeezed)

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Instructions

In a large mixing bowl, combine flour, sugar, salt, and yeast. Warm milk, butter, and eggs until lukewarm, then stir into dry ingredients, mixing until well combined.
On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour.
Once risen, punch down the dough and roll it out into a rectangle, about 1/2 inch thick.
Spread softened butter over the rolled-out dough, then sprinkle evenly with sugar, cinnamon, and fresh raspberries.
Starting from one long edge, tightly roll the dough into a log. Slice into 12 equal pieces and place them in a greased baking dish.
Cover the dish with a kitchen towel and let the slices rise for an additional 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for about 25 minutes, or until golden brown.
While the rolls are baking, mix together powdered sugar, lemon juice, and lemon zest in a bowl.
Remove the rolls from the oven and pour the lemon glaze over the top while still warm.